The Old Sugar Distillery produces small-batch liquors made from Midwestern ingredients. Its cornerstone concoction, the Old Sugar Factory Honey Liqueur, is distilled from dark-brown beet sugar and then aged in a wooden womb of American oak before being subtly sweetened with pure Wisconsin honey. The Cane and Abe Freshwater Rum, named in honor of President Lincoln and his favorite criminal-scaring stick, is made with cane sugar lovingly beamed up from the saccharine states of Hawaii and Louisiana and then aged in charred American oak barrels. These luscious liquids can be sampled either by sipping a freshly made cocktail ($6) at the distillery's long wooden bar, or by buying a bottle ($30) for midnight sips in the dead chill of winter. The Old Sugar Distillery also offers free tours and tastings with up-close views of the large copper pot still.
The Great Urban Race is a one-day event pitting teams of two against one another in a race combining physical challenges, scavenger hunts, and puzzles. Up to 700 twosomes will traverse 4 to 8 miles of Toronto terrain on foot and by public transportation as they solve 12 challenging clues in a fun quest to reach the finish line first. Sample clues and challenges from past Great Urban Races include charades, bubble-gum chewing, pig Latin deciphering, bicycle races, and word scrambles, making this race ideal for competitive eaters and cryptographers alike. Teams are encouraged to dress up in matching outfits, and prizes will be awarded for best costume. Prizes are also given for race results, with $300 going to first place, $200 to second place, and $100 to third place. The top 25 teams will qualify for the National Championship in New Orleans in November, with the top three teams receiving free entry. Each participant gets a T-shirt and postrace refreshments of fruit, granola bars, and a run through a Perrier sprinkler. Read over the rules and FAQs for more information.
Bon Appétit's bright-red façade, alluring green doorway, and smells of fresh cooking coax patrons in to where they can peruse a frequently changing menu. The eatery's dishes are largely prepared with locally produced ingredients, including organic eggs and grass-fed, natural meat. Brunch opens its coat to offer passersby an ever-evolving selection of sandwiches ($7.75), such as the BLT on sourdough, and the Ben Yeddar, in which chopped roasted egg, feta cheese, shredded carrot, onion, roasted cashews, mild green chilies, and a cumin-infused mayonnaise are laid to rest on fresh pita bread. Broaden taste horizons with treats such as panquecas ($7.95), Brazilian crêpes stuffed with fresh banana, topped with honey, and served with a choice of Spanish potato salad, polenta, or fruit. Recent dinner specials include Algerian pan-seared chicken, marinated in a spicy bath infused with roasted anise seed and served with special rice ($15.95).
Consistently voted Best of Madison in Madison Magazine and Madison's Favorite in Isthmus magazine, Steve's offers artisanal cheese, gourmet chocolates, and specialty meats. The University Ave. location is home to The Cheese Course, a specialty store-within-a-store offering local and obscure artisan cheeses lovingly hand-cut to order. Snag creamy Délice de Bourgogne triple cream ($16.49/lb.) and sharp Bob's 10-year cheddar ($18.49/lb.) along with Potter's organic artisan crackers ($4.50). Savory and sweet sauces and spreads include the quince and apple preserves ($5.49) and Kelly's Kitchen stuffed Peppadews ($4.99), while paper-thin prosciutto di Parma ($19.99/lb.) and frozen duck breasts ($16.49/lb.) are perfect for dinner, appetizers, or sharing with your second mouth. Steve's also offers velvety gourmet chocolates from local chocolatiers Gail Ambrosius Chocolatier and David Bacco Chocolats. The friendly staff will liberate your inner gourmand with helpful suggestions, and can also recommend wine and beer pairings.
The Madison Pub Club card works like magic. With a power similar to that of a hypnotist’s watch or the key to Detroit Rock City, the card only needs to be waved in front of bartenders at six participating bars to receive a two-for-one special on any one item $6 in value or less. The card can be used once per day, every day at each bar, totaling a maximum of six free drinks every 24 hours. Though there are some restrictions in regards to time, four of the six bars accept it during all normal business hours.
"The wine industry is overwhelming and confusing to many," says wine steward Merrell Tomlin, "but once you understand the basic premise that wine was created to make food taste better, you're on your way to a lifetime of dining enjoyment." Tomlin, who has visited hundreds of vineyards over the last 30 years, shares his accumulated knowledge at wine tastings and wine-appreciation courses he runs through Learn Vino. During each session, participants learn proper food and wine pairings for varieties as light as a riesling or heavy as a cabernet. Tomlin also fills students in on correct glassware, ideal serving temperatures, and how to keep wine from getting spoiled or throwing tantrums in the cheese aisle. An education in proper terminology helps students to make savvy observations about a wine's nose or mouthfeel. More advanced appreciation courses last four weeks and cover topics such as the history of wine or the eight "noble grapes" of France, from which many popular wines are made.